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Russian Salad

(BOSTON COOKING-SCHOOL.) I cup of carrots.

I cup of potatoes.

I cup of peas.

INGREDIENTS.

I cup of beans (flageolets preferred). 6 tablespoonfuls of oil. 3 tablespoonfuls of vinegar.

I teaspoonful of salt. 14 a teaspoonful of pepper.

A head of lettuce.

I cup of mayonnaise.

I cup of shrimps. 14 a lb. of smoked salmon.

I hard-boiled egg.

Method. Marinate the carrots and potatoes, cut in small pieces, also the peas and beans, with French dressing. Arrange on a dish in four sections, having lettuce for the foundation of each. Cover each vegetable with mayonnaise. Strew the tops of two sections with small pieces of smoked salmon; on a third section strew the sifted yolk of the egg, and on the fourth, the white of the egg, cut rather coarsely. Outline the inner side